For the person who asked, Yes, you can use half whole wheat flour. If you shop around you can even find whole wheat bread flour. It won't taste the same, but you can't really expect it to. I add a little flax seed to my dough too.

You can freeze pizza dough. I make individual rounds of dough and stack them in a round container, separated by oiled disposable plastic plates. I put the whole thing in the freezer, then move it to the fridge the day before I plan to use it. I even take it camping with me. I put it in the cooler. Throw the rounds of dough on the grill a couple at a time, flip them over, top them quickly, and there you have it grilled pizza.

I use 14 % protien/gluten flour King Arthur Flour Co sells one called
"Lancelot" and is available on line in 3 lb bags. They make numerous flours but you will not see their "Sir Lancelot" in the local market. If there is a Gordon Food Service store in your state (check the yellow pages) they carry 14 % flour. that is where I bought mine, in Florida. I bought a 25 lb bag for $13.99. They had two choices. The one I bought is called "Bouncer". It makes a great crust. For thin crust use 1/4 tsp rapid rise yeast to 2-2 2/3 cups flour. Let proof to double in size in refrigerator. Takes 2-3 days to achieve this doubling but allows time for proper fermentat and flavor development.

probably nothing. if the dough rose okay in the first round, then the yeast is good. after shaping the dough is not going to poof up hugely - you will not "see" a "doubling" of bulk/volume quite the same as when in a ball - it's only a slight increase in thickness....

1/ Lose the sugar unless you're the kinda cook who substitutes Campbell's condensed tomato soup for the sauce. It's really only a cheap shot way of browning the pizza without the requisite BTU's.

2/ "Extra Virgin" on the olive oil can means very little. The key words to look for are "First Cold Pressed".

3/ Line the bottom of your oven with firebricks (NOT tiles, but bricks used to line a fireplace or a blast furnace). Nothing like thermal mass to bring an oven to life. It takes a lot longer to get the oven up to temperature, but it is worth the wait. Temperature? 500ºF.

4/ Bake off the pizza in a cast iron skillet placed directly on the firebrick.

I don't have a mixer as they suggest using to make the dough. Instead, I used my bread maker on the dough setting which is what I always use to make pizza dough. I had guests over, and everyone really liked this pizza! The dough came out great. It's even easier in a bread maker, and you can elimate the step about proofing in the oven.

I find that you can remove the excess fat that is left on the top of the pizza by applying the towel directly to it once it's cooked - the only problem is if there is lots of tomato sauce coming though the cheese - in which case it will pick up some of that as well.

I have been using your receipe except cooking on a stone. I have been spreading the dough out on an aluminum pizza peel. Directions for using the aluminum pizza peel, suggest using corn meal or semolina to keep the dough from sticking to the peel. This is so after you have preheated the stone you transfer the prepped pizza from the peel to the stone. My problem is the dough keeps sticking to the peel and doesn't want to slide onto the stone. My thinking is that as I strecth the dough it is exposing areas that don't have any corn meal and is sticking to the peel. Any suggestions.

I'd say it was better than pizza hut's pan pizza. A few things I did differently: for the milk, i used half milk and half water. Didn't use as much oil in the pan... and i also spread olive oil on the crust then sprinkled it with granulated garlic and permesan cheese, which gave the crust a good flavor.